A delightful and warming soup combining tender chicken, sweet apples, and aromatic spices.
Cut the chicken breast into small, bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Heat a teaspoon of oil in a large pot over medium heat. Add the chicken pieces and cook until they are browned and cooked through. Remove and set aside.
Avoid overcrowding the pot to ensure the chicken browns properly.
In the same pot, add a little more oil if needed, and sauté the chopped apple, onion, carrots, celery, and bell pepper for about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the curry powder, ground ginger, red pepper flakes, and salt to the pot. Stir well and cook for 1 minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Pour in the chicken broth, mango chutney, and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat and let it simmer for 8 minutes.
Simmering allows the flavors to meld together beautifully.
Return the cooked chicken to the pot and cook for an additional 2 minutes to heat through.
Ensure the chicken is fully heated but avoid overcooking to keep it tender.
Serve the soup hot, garnished with fresh parsley.
Adding fresh herbs as a garnish enhances both the flavor and presentation of the dish.
